Welcome to Food Science & Technology
The internationally recognized Food Science and Technology Department makes food healthier, tastier, and safer for consumers. Students complete a rigorous scientific curriculum that prepares them well for the numerous job opportunities available in the food industry or for graduate studies in the physical, chemical, and biological sciences and medicine.
Dr. Boundy-Mills, a research specialist and curator of the Phaff Yeast Culture Collection won a UC Davis Science Translation and Innovative Research Grant. The program provides university funding and support for innovative research. The grant was awarded for “Structure and activities of biosurfactants produced through a renewable, yeast-based, reduced cost process”.
FST researchers are working together with others on campus and in the medical school to unlock the mysteries of breastmilk. All are affiliated with the Foods For Health Institute's Milk Bioactives Program.
Distinguished Professor Charlie Bamforth edited a recently-released guide to all fermented foods.